Fines Herbes
By: Anonymous
Published: Thursday, December 31, 2009 - 11:43pm

Ingredients




2 tablespoons finely-chopped fresh flat-leaf parsley
1 tablespoon finely-chopped fresh tarragon
1 tablespoon finely-chopped fresh chervil
1 tablespoon finely-chopped fresh chives

Preparation

1 Traditionally, this recipe calls for parsley, tarragon, chervil, and chives, but you can substitute marjoram or savory for any of the herbs. For the best results, use only fresh ingredients, remove their stems, and chop them with a very sharp knife, as a dull edge will bruise the tender leaves. 2 To store fines herbes, wrap them in a dampened piece of paper towel, place them in a plastic bag, and refrigerate; they will keep for two to five days. 3 Combine ingredients in a small bowl. 4 This recipe yields about 5 tablespoons. 5 Yield: 5 tablespoons